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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

Thai Chicken Pizza (from RACHAEL RAY EXPRESS LANE MEALS)

Do you have trouble making up your mind? How does this sound: grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market and have this pizza on the table in less time than it would take the delivery man to get to your door.

2 TO 4 SERVINGS

1 pizza dough
1/2 cup duck sauce or plum sauce
1/2 teaspoon red pepper flakes
1 10-ounce sack (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons tamari
1 rounded tablespoon smooth peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning (eyeball it)
4 chicken breast cutlets, 1/2 pound total
2 tablespoons honey
2 tablespoons cider vinegar or any white vinegar on hand
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
A palmful of fresh cilantro leaves, chopped
1/4 cup chopped roasted peanuts

Preheat the oven to 425°F. Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then
top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.

In a small bowl, combine the vegetable oil, tamari, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to
do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.

While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.

When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.

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